Cubes of tender beef brisket are lightly tossed in butter with leeks, celery and carrots, then sour cream is added to bind everything together. The creamy beef and vegetables are spooned into ramekins, covered and sealed with pie crust, and baked until the filling is bubbly and the crust is golden. The pot pie is served straight from the oven. When you cut through the crust, you hear and feel the crackle of the flaky pasty then out comes a burst of aromatic steam from the hot filling. Oh, it’s delicious!
This is the fourth dish I’ve made with a single slab of beef brisket that I braised last Sunday. Because the beef is already cooked, it took only a few minutes to prepare the filling. In fact, it took longer to cool the filling, and I used that time to make the pie crust and allow it to rest in the fridge before rolling.
- 1 and 1/2 c. of diced braised beef brisket
- 3 leeks (white and light green portions only), finely sliced
- 3 celery stalks, chopped
- 1 carrot, cut into half-inch cubes
- 2 tbsps. of butter
- 1/2 c. of sour cream
- salt and pepper, to taste
- single pie crust (get the recipe for a double pie crust; note that you only need half of that)
- more butter for greasing the ramekins
- Heat the 2 tbsps. of butter in a frying pan. Add the leeks, celery and carrot cubes. Cook, stirring often, until the vegetables start to soften, about five minutes.
- Add the beef to the vegetables. Cook, stirring occasionally, until the beef is heated through.
- Pour in the sour cream. Stir. Season with salt and pepper.
- When the mixture starts to bubble, turn off the heat.
- Transfer the filling to a shallow bowl and cool.
- Make the pie crust dough. Wrap in cling film and let rest in the fridge while the filling cools (see notes below).
- Preheat the oven to 400F.
- Butter the bottom and sides of two-single serve (one-cup capacity) ramekins.
- Divide the filling between the ramekins.
- Take the pie crust dough out of the fridge and roll to less than 1/4-inch thick.
- Cut out two circles with a diameter about an inch-and-a-half larger than the diameter of the rim of the ramekins.
- Cover the filling with pie crust, pressing the edges of the pie crust dough onto the sides of the ramekins.
- Using a fork, poke holes through the crust to create steam vents. Brush the crust with the beaten egg (see how).
- Bake for 20 to 25 minutes or until the crust is golden brown.
- Place the very hot ramekins on plates.
- Serve the pot pies at once.
Allowing the pie crust dough to rest for at least 30 minutes in the fridge makes it easier to handle and roll.
Preparation time: 20 minute(s), excluding cooling time for the filling
Cooking time: 30 minute(s)
Number of servings (yield): 2